Sheet Pan Chicken Pot Pie

Introduction:

Sheet Pan Chicken Pot Pie is a simplified version of the classic comfort dish, perfect for feeding a crowd without the fuss of individual pies. By baking the pot pie in a sheet pan, you get maximum crust and a hearty filling packed with tender chicken and vegetables. This dish is ideal for weeknight dinners or family gatherings where you want to enjoy a wholesome meal that everyone will love.

Ingredients:

• 2 tablespoons butter
• 1 ½ cups diced onion
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 package (17.3 oz) frozen puff pastry, thawed (2 sheets)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling:
   • Preheat the oven to 400°F (200°C).
   • In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté until the vegetables are softened (about 5 minutes). Stir in the garlic and thyme, and cook for another minute.
   • Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to cook off the raw flour taste.
   • Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens into a creamy consistency (about 5-6 minutes).
   • Stir in the shredded chicken and peas, and season with salt and pepper to taste. Remove from heat.
2. Assemble the Pot Pie:
   • Roll out one of the thawed puff pastry sheets on a lightly floured surface. Carefully lay it on the bottom of a greased or parchment-lined sheet pan (about 18×13 inches).
   • Evenly spread the chicken and vegetable filling over the puff pastry base.
   • Roll out the second puff pastry sheet and cut it into strips. Lay the strips over the filling in a lattice pattern, or simply cover with the entire sheet for a traditional pie top. Pinch the edges to seal the pastry.
   • Brush the top with the beaten egg for a golden crust.
3. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
   • Let the pot pie cool for a few minutes before slicing and serving.

Conclusion:

This Sheet Pan Chicken Pot Pie offers all the comfort of the classic recipe but in an easy, crowd-friendly format. The flaky puff pastry pairs perfectly with the creamy, savory filling, making it a meal that your family will ask for again and again. With minimal prep time and maximum flavor, this dish is sure to become a weeknight favorite!

For more details, visit the full recipe

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